Sriracha mayo (3 TBS mayo or vegan mayo & 1 tsp sriracha)
Minced cilantro
Crumble queso fresco
Diced avocado
Instructions
Heat corn tortillas according to package directions.
Saute tempeh in olive oil over medium heat until it starts to brown, stirring occasionally, about 5 minutes.
Meanwhile mix together all the ingredients for the teriyaki sauce.
Pour the teriyaki sauce over the tempeh, stirring to coat. When the sauce is thick and sticky, remove the teriyaki tempeh from heat.
Meanwhile mix together all the slaw ingredients (carrot, radish, rice vinegar, salt and sugar).
Divide teriyaki tempeh evenly among the tortillas. Top with the slaw and any additional garnishes you like. I used sriracha mayo and minced cilantro in the photos.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/teriyaki-tempeh-tacos-with-radish-carrot-slaw/